Out today, my review of Fuchsia Dunlop's excellent new book on Chinese cuisine, Invitation to a Banquet. (Published in the Examiner but linked here at an archive site so you can read it without a subscription.)
The many tributaries of the river of Chinese food
The journey begins with sweet-and-sour pork balls. A staple of Chinese take-away restaurants in 1970s England, these were school-age Fuchsia Dunlop’s introduction to the cuisine that would change her life. Or, more accurately, one of the cuisines. For in her new book, Invitation to a Banquet: The Story of Chinese Food, Dunlop dispels the notion
archive.ph